For dessert, we were given the modak: a dumpling made from maida, which is filled with either chana dal or coconut and jaggery. The dumpling is then deep fried, or steamed. The modak came doused with ghee, but I was pained to find that the modak making had been obviously outsourced to the neighbouring chinese restaurant - the covering was thick and reminiscent of a steamed bun dim-sum. The coconut-jaggery stuffing was a little too dry. Lord Ganesha would not have been pleased at the Chef's interpretation of his favourite sweet dish.
At Rs. 1,100 plus taxes, it was certainly not worth it, except for learning that five star restaurants can really bungle up dishes which, ironically, a lot of staff members, and possibly the chef himself, must be eating at home every single day. I know a lot of people will ask me why the hell I went to a Taj Indian restaurant and not to the Chinese ones, which are much more preferred. Isn't there a reason why 5 star Indian cuisine, with the exception of maybe ITC's Bukhara, is looked down upon? Who exactly are we catering to?